Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

International Journal of Gastronomy and Food Science, 2023
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Design-led innovation for more plant-based food – an interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023
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Space and Habitat Utilization of the Red King Crab (Paralithodes camtschaticus) in a Newly Invaded Fjord in Northern Norway

Frontiers in Marine Science, 2022
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American Meat Science Association Guidelines for Meat Color Measurement

Meat and Muscle Biology, 2022
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Incumbents’ Capabilities for Sustainability-Oriented Innovation in the Norwegian Food Sector—an Integrated Framework

Circular Economy and Sustainability, 2022
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Impact of industrial freezing on quality attributes of carrot slices

Acta Horticulturae, 2022
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Perspective Chapter: Hyperspectral Imaging for the Analysis of Seafood

Intech Open, 2022
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Current and future genetic technologies for fisheries and aquaculture: Implications for the work of FAO

FAO Fisheries and Aquaculture Circulars, 2022
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Evaluation of Preprocessing Methods on Independent Medical Hyperspectral Databases to Improve Analysis

Sensors, 2022
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Identification of New Purpuroine Analogues from the Arctic Echinodermata Pteraster militaris That Inhibit FLT3-ITD+ AML Cell Lines

International Journal of Molecular Sciences, 2022
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